Winter is the best time for vegetables and more so the fresh greens that taste so good. Best season for good eating and sparkling health, we suggest the Palak Paneer Biryani to excite the palate and fill the tummy. Full of freshness from the spinach, a beckoning aroma in the cooking, spicy tingling of the taste buds, a satiated tummy and what have you?
No second thoughts, it has to be made and enjoyed.
What you will need
- Spinach – 250 grams (finely chopped)
- Basmati rice – 1 cup (200 grams)
- Tomato – 2 (150 grams)
- Paneer – 200 grams
- Curd – ½ cup
- Oil – 4 to 5 tbsp (finely chopped)
- Salt – 1.5 tsp or as per taste
- Whole garam masala – 12 black pepper, 3 green cardamom, 4 clove, 1 inch cinnamon stick
- Green chilly – 2 (finely chopped)
- Red chilly powder – ¼ tsp
- Ginger – 1 tsp
- Cumin seeds – ½ tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Ghee – 2 tsp
Making the Palak Paneer Biryani
- Clean the rice, wash thoroughly and soak in water for half an hour.
- Take 4 to 5 cups of water in a big vessel and place it on flame for simmering. When the water starts simmering, place the soaked rice into it, followed with 2 tsp oil and ¾ tsp salt.
- Mix well, cover and let the rice cook.
- Keep checking the rice at regular intervals (rice should be 90 percent cooked, and not completely cooked).
- When the rice is cooked, strain and discard the excess water. Then allow the rice to cool down.
- Finely chop the tomatoes, and also cut the paneer in ½ inch square chunks.
- Heat some oil in a pan. When the oil is sufficiently heated, place the paneer chunks in the pan for frying and fry until they get slightly brown in color.
- Now add turmeric powder, coriander powder, chopped tomatoes, grated ginger, chopped green chilly, red chilly powder and sauté for while. Cover and cook for 3 to 4 minutes.
- Check the masala. When the tomatoes get tender, add curd.
- When the masala starts simmering again, add paneer chunks and salt.
- Now add spinach into it and cook for 2 to 3 minutes.
- Take one big vessel to pressurize the rice.
- Add 1 to 2 tsp ghee in the vessel and spread some sabzi over it.
- Now spread as a layer half the amount of rice, evenly over it.
- Spread the sabzi again over the rice and spread it evenly.
- Now spread the rest of the rice over the sabzi.
- Layer the left over sabzi over the rice again, evenly.
- Sprinkle some coriander leaves and pour 2 to 3 tsp ghee over it.
- Now cover the biryani really well and pressure cook on low flame for 15 minutes.
- Turn off the flame. Hot delicious spinach paneer biryani is ready. Garnish with some green coriander leaves.
- Serve with curd, raita, chutney or pickle and relish with the others what you have just made.
Very tasty, filling and long lasting in the memory. A good recipe to check out twice a month at least.